Are you ready to impress your family and friends with a dessert that’s not only delicious but also incredibly easy to make? I’m talking about a Cheesecake sans cuisson facile that’s practically foolproof! This no-bake cheesecake is perfect for those busy weeknights when you want to whip up something special without spending hours in the kitchen. Plus, it’s a fantastic addition to your repertoire of easy pasta recipes and 30-minute meals for quick family dinners!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- No baking required, making it a hassle-free dessert option.
- Rich and creamy texture that will satisfy any sweet tooth.
- Can be made ahead of time, allowing you to enjoy your time with guests.
- Versatile – customize with your favorite toppings or flavors!
Ingredients
To create this delightful cheesecake, you’ll need the following ingredients:
- 115g de beurre doux, fondu
- 225g de biscuits Digestive ou Petits Beurre, emiettés*
- 1 cuil. à soupe de sucre (facultatif)**
- 480 ml de crème liquide entière très froide
- 680g de fromage frais de type Philadelphia ou St Morêt, à température ambiante
- 100g de sucre
- 2 cuil. à soupe de jus de citron, fraîchement pressé
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the steps to create this creamy masterpiece:
- Start by buttering a 23-25 cm springform pan on the bottom and sides.
- In a mixing bowl, combine the crushed biscuits, sugar (if using), and melted butter with a fork. Press this mixture firmly into the bottom of the prepared pan using a glass to ensure it’s compact and evenly distributed. Place it in the freezer while you prepare the filling.
- In the bowl of a stand mixer or using an electric mixer, whip the very cold heavy cream on medium speed until it forms stiff peaks. Transfer it to a separate bowl and set aside.
- In the same mixing bowl, beat the cream cheese (Philadelphia or St Morêt) with the sugar and lemon juice for about 2 minutes until smooth and creamy. Scrape down the sides as needed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
- Pour the cheesecake filling over the biscuit base and smooth the top with a small spatula. Cover and let it chill for at least 6 hours, or ideally overnight.
Pro Tips for Making the Recipe
Here are some tips to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for easy mixing.
- Use a high-quality heavy cream for the best texture.
- Don’t skip the chilling time; it’s crucial for the cheesecake to set properly.
- Feel free to experiment with flavors by adding vanilla extract or different fruit purees to the filling.
- If you want to make mini cheesecakes, simply use a muffin tin lined with cupcake liners!
How to Serve
This cheesecake is delicious on its own, but you can elevate it even further with some delightful toppings:
- Fresh berries or fruit compote for a burst of flavor.
- Chocolate shavings or a drizzle of chocolate sauce for a decadent touch.
- A sprinkle of crushed nuts for added crunch.
- Whipped cream for that extra creamy finish.
Pair it with a cup of coffee or tea for a delightful dessert experience!
Make Ahead and Storage
This cheesecake is perfect for making ahead of time. It can be stored in the refrigerator for up to 5 days. Just make sure to cover it well to prevent it from absorbing any odors from the fridge. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Just thaw it in the refrigerator overnight before serving.
So, what are you waiting for? Try this Cheesecake sans cuisson facile today and impress your loved ones with your culinary skills! And if you’re looking for more delicious recipes, check out my other favorites like Cheesecake sans cuisson facile : Comment réussir cette recette inratable or Cheesecake sans cuisson facile : Comment réussir cette recette inratable. Happy baking!
Cheesecake sans cuisson (facile et inratable)
Ingredients
Base
- 115 g de beurre doux, fondu
- 225 g biscuits Digestive ou Petits Beurre, emiettés *
- 1 cuil. à soupe de sucre (facultatif) **
Garniture
- 480 ml de crème liquide entière très froide
- 680 g de fromage frais de type Philadelphia ou St Morêt, à température ambiante
- 100 g de sucre
- 2 cuil. à soupe de jus de citron, fraîchement pressé
Instructions
- Beurrer un moule à bords détachables et préparer la base en mélangeant biscuits, sucre et beurre, puis tasser au fond.
- Fouetter la crème en chantilly ferme, puis réserver au frais.
- Dans un autre bol, battre le fromage avec le sucre et le jus de citron jusqu'à obtenir une crème lisse.
- Incorporer délicatement la crème fouettée au mélange de fromage, puis verser sur la base de biscuits.
- Lisser le dessus, couvrir et laisser reposer au moins 6 heures ou toute une nuit au réfrigérateur.